Soba
Tokyo, Japan
Buckwheat noodles served cold with dipping sauce or hot in broth.
Why locals eat it
Soba shops were everyday eateries in old Edo and remain a fast, plain lunch.
Local tip
Cold zaru soba shows the noodle quality best.
Typically made with
buckwheat flour, dashi, soy sauce, spring onion. Recipes vary — always check with the vendor if you have allergies.